Apple cake and caramel glaze

Apple cake

6 apples, peeled and diced

1 cup roasted pecans

1 teaspoon vanilla powder 

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon powder

1/4 teaspoon nutmeg powder

1/4 teaspoon cardamom powder

1 1/4 dark brown sugar (or more for sweeter cake)

1 1/4 cups corn oil

3 eggs

Caramel glaze

4 tablespoons butter

2 tablespoons dark brown sugar

1 tablespoon icing sugar


1. Preheat the oven to 160 degrees Celsius. Lightly greased a Bundt pan and set aside.

2. In a medium bowl, combine flour, vanilla powder, baking soda, salt, the spices, set aside.

3. In a large bowl, beat the oil and brown sugar until combine. Beat the egg in the oil mixture one by one on a low speed. Add the dry ingredients into the wet ingredients, and mix. 

4. Fold in the diced apples and pecan into the mixture. Scrape of the cake batter into the Bundt pan and bake for 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. 

5. Allow the cake to fully cool in the pan, and put it out onto a plate.

6. Make the glaze by melting the butter and brown sugar in a small pot on a medium heat. Set aside and combine the caramel mixture with icing sugar. Pour the glaze onto the cooled cake.